Recipe - Tortilla Espanola (Potato and Egg Omlette)

Ingredients

1 Yellow Onion

4 Potatoes, skinned (preferably red or gold)

Olive Oil for frying

6 Eggs

Mediterranean Sea Salt (to taste)

Prep Time/ Cook Time

10 minutes prep, 20 minutes cooking on the stovetop

Instructions

Chop the potatoes and onion into 1/2" cubes. Pour enough olive oil into a 8" or 10" frying pan to just coat the bottom. Heat over a low flame. Fry the onions and potatoes until the potatoes are just tender when poked with a fork. Crack the eggs into a mixing bowl and whisk together until the white and yolk are thoroughly mixed. Pour the egg mixture into the pan containing the onion and potato mixture. Cook under low to medium heat until the edges and the top are no longer liquid. Flip the tortilla by placing a lightly oiled plate face down on top of the pan and carefully flip the tortilla out of the pan. Next you slide the tortilla, uncooked side down, into the skillet and cook for three-to-five more minutes. Served straight off the stove, room temperature, or cold. Tortilla Espanola makes a great tapa, afternoon snack, or even a light dinner